Tuesday, 9 February 2016

Siru Keerai Paruppu Masiyal - Tropical Amaranth Dal Curry

Siru Keerai Paruppu Masiyal - Tropical Amaranth Dal Curry, this is one of the common keerai masiyal in Tamil Nadu. The same masiyal can be done without using dal too. But, my hubby doesn't like that way. So I always go for paruppu masiyal. If you are doing this without dal, then you need to add one tomato and little tamarind extract. May be, I will post that recipe next time. You can also make this type of masiyal with greens like arai keerai and palak keerai.


Siru Keerai Paruppu Masiyal - Tropical Amaranth Dal Curry

Preparation Time : 20 Minutes | Cooking Time : 30 Minutes | Serves : 4

Ingredients
Siru Keerai / Tropical Amaranth - 1 bunch
Shallots - 10 + 15 No.
Green chilies - 2 + 2 No.
Garlic (Small) - 10 + 10 Cloves
Dry Red Chilies - 2 No.
Toor Dal -3 tbsp.
Mustard Seeds - 1/4 tsp.
Asafoetida - a small piece
Curry Leaves - 1 Sprig
Oil - 1 tbsp.
Salt to taste

Method
1. Keep all the ingredients ready for making Siru Keerai Paruppu Masiyal.
a. De-stem the siru keerai and wash it to remove any impurities.
b. Peel and wash the shallots and garlic
c. Pressure cook the dal, 2 green chilies, asafoetida, 5 shallots and 10 garlic cloves for 3 whistles.
2. Boil water in a pan along with 5 shallots, 2 green chilies and 3 garlic cloves. When the water starts boiling, add the keerai and allow the keerai to cook.
3. Once the keerai is shrinked and cooked well, add the cooked dal and mix it well.
4. Switch off the flame and mash the dal and keerai using a masher or Mathu (it is a wooden masher used in South India).  
For Tempering: Heat oil in tadka pan and add mustard seeds. When the mustard splutters, add the chopped shallots, dry red chilies and curry leaves. Fry for few minutes until the shallots turn golden brown. 
5. Once the dal and keerai are mashed well, add the tempering mentioned in step 4 to the mashed keerai and dal. Mix it well.

Siru Keerai Paruppu Masiyal is ready to serve. Serve it with hot steamed rice. This will make a good combination with Roasted Potatoes.

Click Here to view more Keerai / Green Leafy Vegetable Recipes.

Note:
You can adjust the green chilies according to your spice level. I have used 4 green chilies here as the chili I used was not very hot.


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